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All these recipes call for multiple flours which can be very expensive to buy and keep on hand and not very time saving. Is it possible to substitute an all purpose gluten free flour in these recipes, i.e. chocolate snow ball cookes?

I think whoever wrote "ooey-gooey" and "like little chocolate cakes" didn't taste these. Slightly gritty straight out of the oven (slightly underbaked), hard and gritty just minutes later. Some brown rice flours can be gritty--I may possibly try again with white rice flour.

I don't know where the ooey gooey part comes in :) I found these to be a bit on the dry side and quite gritty which is typical of rice/sorghum baking. I took them out just before they were done too.......so they would set as they cooled. I wish mine were ooey gooey! Any suggestions?